The tasty crumbs.Rose's Luxury, Rose's Luxury, Rose's Luxury. Sure, it's gotten a lot of hype and I tend to consider hour-plus lines for food obnoxious, but Rose's is fully deserving of all the accolades and wait-times. The whole experience is incredibly delightful--hands down one of the best meals of my life.

If you're looking for more, check out this 24 Hour Guide to DC that Morgan and Elizabeth and I compiled for Design*Sponge last year. And you know, get in touch if you have questions. Enjoy your time in the district!

Monday, March 23, 2015

I had already listened to the new Jake Xerxes Fussell album many times before the physical record arrived in the mail. I recognized a few of the songs as covers of traditional tunes, but I figured the rest were Fussell's own-- with their fresh melodies and original lyrics collaged with snippets of phrases from other old songs here and there.

When I finally inspected the back cover notes, I was surprised to find Fussell's attribution, "All songs are traditional;" the only personal credit taken for "performances & arrangements." He goes on to list extensive notes on the source recordings for each track, including musicians, locations, and dates, as well as other versions he draws from: "Rabbit on a Log, Adapted from George Daniel, Boromville, AL | See: J.W. Warren's version recorded by George Mitchell, Ariton, AL, 1981: Jimmy Lee Harris's version recorded by George Mitchell, Phenix City, AL, 1981; Prairie Ramblers, "Gonna Have a Feast Here Tonight," 1933."
My surprise was not in how these old songs could sound so fresh, but because in my mind they are so fully adapted into something different and new, so infused with Fussell's artistry that he could easily have claimed them-- but didn't. There's certainly precedence in the folk music world for the types of authorial assertions he could have made-- Bob Dylan, Gillian Welch, and countless others are notorious for essentially ripping the melody from a trad tune, changing the words (sometimes not much) and calling it their own with no allusion to the influence. Even in the non-commercial folk music world, old-time fiddlers often claimed suspect ownership over melodies that so clearly did not originate with them (access to recordings now make this even more evident). On Fussell's self-titled album, it is the pointed and rather humble decision to credit all of his sources and influences that is especially salient.

Folk songs and traditional recipes are clear analogues and both represent major veins in my life-- I think often about their similarities. Recently, this connection was brought to mind again, via my friend Lora, in Lesley Chesterman's article in the Montreal Gazette, "Plagiarism a Common Ingredient in the Wide World of Recipes." You should read it for yourself, but in short, Chesterman explores the frequent lack of accreditation (and sometimes pure lifting)-- from authors, cultures, and history alike-- in the food world.

In the article, Naomi Duguid makes the direct connection between traditional music and recipes, "A recipe is like a folk song. There are always fresh interpretations, but everything comes from somewhere." This, for one, is why I don't really believe in "secret recipes"-- recipes weren't invented out of thin air-- they are all adaptations and evolutions from generations of creativity and experimentation and work. Why should one person reign over what was really not theirs to begin with? However, this doesn't mean recipes or songs need not be attributed. In fact, it suggests the opposite. My disdain for the notion of secret recipes does not mean that I think everything is public domain, but rather says that we should give credit where credit is due, acknowledge those cultures and communities and individual brains that recipes emerge from, rather than portray that process and resulting work removed from its context, its humanity. As Duguid says, "Always ask where a recipe's from and be aware that you are standing on people's shoulders."

I realize I'm merely touching on what is a huge and complicated issue in the world of folklore, intangible cultural heritage, and intellectual property (and I'm saying nothing about the financial economics of this) but for now, I'll say what I know is rather idealistic-- credit your sources, do your research, and expect others to do the same. Know and be assured in the knowledge that what is always uniquely yours are the "performances & arrangements." I'm sure I'll be circling back to these ideas and I'd love to hear your thoughts below, on this, or just some fine citrus preserves.

This recipe for Grapefruit & Temple Orange Jam-- essentially a rind-less marmalade, comes from Marisa of Food in Jars' Grapefruit Jam, by way of Yossy of Apt. 2B Baking's Grapefruit Bergamot Jam. I had a surplus of both oranges and grapefruit, so decided to bring them together here. The recipe could really work with any variation of citrus-- grapefruit, orange, tangerine, even Meyer Lemon. The result is a not-too-sweet jam, with a slight marmalade bitterness-- really an ideal combination.Grapefruit & Temple Orange JamAdapted from Food In Jars via Apt. 2B Baking

Yields 2 pintsIngredients4 lbs. grapefruit & Temple oranges (about 6 grapefruit & 4 oranges, depending on size)2 1/2 cup granulated white sugarDirections1. Supreme the citrus by cutting the top and bottom of the rind with a sharp knife, then cut off the rest of the rind and pith and discard. Once the rind is removed, cut the fruit sections away from the membrane, saving the membrane and seeds. Though labor intensive, this will make your jam much less bitter.2. Put the naked fruit sections into a large pot and stir in the sugar until it begins to dissolve. Tie the membranes and seeds in a cheesecloth and toss into the pot-- these will add natural pectin while you cook the jam. 3. Place pot over high heat and bring fruit mixture to a boil. Cook at a simmer, stirring regularly, until jam reaches 220 degrees F or passes the "wrinkle test" i.e. its set point. Once your jam is ready, remove the cheesecloth bundle and ladle it into sterilized and prepared jars, leaving 1 cm, of head space. 4. Place lids on top and screw bands "fingertip tight". Process jars in water bath canner (or follow instructions for whatever canning method you are using). Remove and let cool completely until jar tops pop. Jam keeps at room temperature for up to one year. Refrigerate after opening.

Friday, March 13, 2015

This is the first time in 5 years that I'm not putting on a big Pi(e) Day party, and though I've always had fun, I have to say it's a relief to not have to do all that planning, hosting, and baking! I'll likely still make a pie though, and in lieu of a major 2015 event here's a look at some Pi(e) Days past, with favorite recipes from each.

Tuesday, March 10, 2015

Last night I got pretty deep into some historical research-- about hot pepper jelly. After making the stuff last weekend, I was curious where it came from--its roots, history, and past uses. I looked in two Oxford food reference books, The Encyclopedia of Southern Culture, and multiple cookbooks, and found next to nothing in terms of background. Nathalie Dupree's Southern Memories, she calls it a "Southern pantry staple" and in Heritage, Sean Brock says it's "pretty common to the south, appearing on the table alongside just about anything fried." But other than those brief references and some internet claims that it was invented in Fort Jackson, Texas 1978, I didn't find much.

So naturally I turned, as one does these days, to Twitter. I wasn't tweeting into the void, however. I called upon those I consider Southern food and preserves experts-- Nancie McDermott, Ronni Lundy, April McGreger, Marisa McClellan, and Travis Milton. Granted, most of them were likely not online at such a late hour, let alone worrying themselves about the origins of spicy preserves, but Travis and I ended up getting into a good discussion. He said he's also been curious and suspected the pepper variety was likely related to Corn Cobb Jelly-- a "making do/not wasting" sort of food. We both balked at the Texans' origin story, I suggested the potential influence of British aspics, and a friend from Louisiana chimed in, saying he thought pepper jelly originated in his home state.

We left it at that, but the next morning Nancie McDermott and Miriam Rubin both piped up, saying they figured hot pepper jelly to be a modern invention-- from the 1970s or 80s. Miriam said she remembered it from her days at Redbook magazine-- when the preserve was suddenly trendy, deemed Southern, and became all the rage to serve at dinner parties over saltines with cream cheese. We didn't end up verifying a true origin store with anything conclusive, but, like another contemporary Southern classic-- Pecan Pie-- I suspect both the "modern invention" and "old Southern roots" claims to be true, in a sense. Perhaps some Texans did invent the stuff in '78, but unless you're working in a chemical laboratory, food items don't generally appear out of thin air. There's always a precedent, a precursor, an aspic or a Corn Cobb Jelly to lay the foundation. Maybe we'll turn up some evidence of the real history eventually, but for now I'm content with that.

Either way, those Redbook gals from the 80s were right-- hot pepper jelly IS great with cream cheese and saltines, and these hand pies are a variation on that truth. Goat cheese lends a little more tang than cream cheese (and is better for those lactose-precarious folks like me!) and of course, puff pastry always takes things up a notch. You could use a regular pie pastry dough if you're pressed for time or don't want to mess with all that butter layering.

Pastry Pastry Hand Pies with Goat Cheese & Hot Pepper JellyIngredientsHalf-batch quick puff pastry (I used Ashley Rodriguez's recipe via Food52 but you can use store bought puff pastry, or your favorite pie crust recipe for 1 double-crust pie)Hot Pepper Jelly (you'll use about 1/2 cup)4 oz. soft, spreadable goat cheese1 large egg, beaten + 1 Tablespoon whole milk or heavy cream (for brushing)Coarse sea salt, for dusting Directions1. Prepare quick puff pastry as per the directions. Roll out on a clean, floured workspace and cut into squares (I used a 2-inch square cookie cutter).2. Preheat oven to 350 degrees F. Spread about 1 Tablespoon goat cheese on half of all of the squares. Top goat cheese with a dollop (about 1 Tablespoon) of hot pepper jelly). Place empty dough squares on top of those with goat cheese and jelly. Seal edges with a fork and poke a hole in the middle for steam to escape.3. Place hand pies on a parchment-lined baking sheet. Brush tops of hand pies with egg and cream wash. Dust with coarse sea salt and bake at 350 degrees F for about 20-25 minutes, until pastry is puffed, flaky, and golden brown.4. Remove from oven and let cool. Serve just warm.

Hot Pepper JellyAdapted from Preserving Made Easy via The Tiffin BoxMakes 2.5 cupsIngredients1 red pepper, deseeded and finely diced1 yellow pepper, deseeded and finely diced1 orange pepper, deseeded and finely diced4 hot red peppers, deseeded (I used Thai chillies)(Peppers should measure a total of 2 cups)1 cup apple cider vinegar3 cups granulated sugar1 pouch liquid pectinDirections1. In a large pot, combine diced peppers, cider vinegar, and sugar. Place over medium heat and bring to a boil, boiling hard for 1 minute. Stir in half-pouch liquid pectin, then boil again for 1 minute.2. Take off heat and let cool completely, stirring occasionally. Cover and leave for 4-6 hours or up to overnight. This will keep the peppers from floating to the top when canning.3. When ready to can, sterilize your jars (refer to proper canning guidelines, as in the Ball Blue Book) and lids. Bring the pepper jelly back to a boil and add the remaining half pouch of pectin. Boil for one minute, remove from heat, and stir constantly for 1-2 minutes. Ladle into sterilized hot jars, leaving 1 cm, of head space. 4. Place lids on top and screw bands "fingertip tight". Process jars in water bath canner (or follow instructions for whatever method you are using). Remove and let cool completely until jar tops pop. Jelly keeps at room temperature for up to one year. Refrigerate after opening.

Monday, March 02, 2015

This time of year can be hard in these climes, when it comes to local, seasonal baking. Storage fruits like apples and pears are reaching the end of their viability and the warm weather berries and stone fruits are still a ways off, as much as we want them to appear. Even southern citrus is at the tail-end of its reign.

In these in-between moments, especially in spring when we’re craving the taste of fresh fruit, I like to opt for desserts made with jam. This genre of cookies, tarts, and pies offer a great opportunity to use up the stock of preserves you may have put up or accumulated over the winter, they work well with frozen berries, and if you are lucky enough to get your hands on some fresh spring fruit, you can make them into a quick jam.

The featured dessert of Purim— hamentaschen— also features the pairing of pastry and preserves, and baked goods with jam are also perfect for the weather-breaking tea party occasions early-spring offers.

I made these Jam Cookies, the dough recipe adapted from Dorie Greenspan, with some fig and apricot preserves I had in my fridge, as well as a quick frozen strawberry jam I whipped up while the cookies were in the oven. They would also be great with marmalade, apple butter or jelly, or any other preserves you have in your fridge or pantry.

Jam CookiesSugar cookie recipe adapted from Dorie GreenspanIngredients2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon nutmeg1/2 teaspoon orange zest1 stick + 2 Tablespoons (10 Tablespoons) unsalted butter, room temperature1 cup sugar1 large egg1 large egg yolk1 teaspoon vanilla extractConfectioner's SugarVarious jamsDirections1. Whisk together the flour, salt, baking powder, nutmeg, and orange zest.2. With a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Beat in the sugar and continue to beat for 2 more minutes, until light and pale in color. Add the egg and yolk and beat for 2 minutes more, then add vanilla extract. Reduce the mixer speed to low and gradually add dry mixture, just until incorporated.3. Wrap dough tightly in plastic wrap and place in the fridge for at least 2 hours or up to 3 days.4. Preheat oven to 350 degrees F. Once chilled, roll out on a floured surface and cut circular cookies. Cut holes in the center of half of the cookies and place on a baking sheet lined with parchment paper.5. Bake for 9-11 minutes, rotating the baking sheet half-way through. The cookies will feel firm, puffed, and just slightly golden when done. Remove pan from oven and let sit for at least 1 minute before moving to a cooling rack.6. Once cookies are cool, spread jam on the circular cookies and top with a hole-cut cookie. Dust with confectioner's sugar and serve. Keeps in a tin or Tupperware up to 1 week.